Food & Beverage - Management

Back of House Manager

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Job Title:   Back of House Manager

                      

Reports to: Food & Beverage Director                                                   Wage: DOE

Exempt/Non-Exempt:  Non-Exempt                                                   

                                                                                                                                               

Job Summary: The Back of House Manager is responsible for overseeing the daily operations of the kitchen, ensuring that all food is prepared to the highest quality standards. This includes two seasonal winter venues: the Main Lodge, which offers cafeteria-style dining, and the Midway Lodge, featuring walk-up, made-to-order meals. In the summer, operations shift to 28 Peaks located at RLM Golf course, a walk-up, made-to-order venue, and the RLM Clubhouse, which specializes in banquet and wedding food service. The Bierstube, a year-round establishment, operates on the mountain with brief breaks during shoulder seasons. This role involves managing kitchen staff, monitoring food costs, and ensuring that all health and safety guidelines are strictly followed.

Essential Job Responsibilities/Duties/Tasks include the following; other duties may be assigned:

  • Team Management: Hire, supervise and mentor kitchen staff, ensuring that all team members are trained and perform their duties effectively. Schedule staff shifts and ensure adequate coverage.
  • Quality Assurance: Maintain high standards of food quality and consistency. Conduct regular inspections of kitchen operations to ensure compliance with recipes, portion control, and presentation standards.
  • Cost Management: Monitor and manage food costs, labor expenses, and waste. Work with the Executive Chef to develop and implement cost-saving initiatives.
  • Compliance: Ensure that all kitchen operations adhere to local, state, and federal health and safety regulations. Always maintain cleanliness and organization of the kitchen.
  • Inventory Control: Oversee the ordering and inventory of food and kitchen supplies. Maintain accurate inventory records and conduct regular stock audits.
  • Collaboration: Work closely with the FOH team to ensure smooth communication and coordination between the kitchen and dining areas.
  • Menu Input: Assist the Executive Chef in menu planning and development, providing input on new dishes and seasonal offerings.
  • Ensure customers and employees are treated courteously, safely and efficiently
  • Strong Computer skills, ability to utilize RTP
  • Maintains harmony among workers and resolves grievances

Skills and Qualifications: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential duties.

 Required:

  • Excellent written and verbal communication skills  
  • Inspires and motivates entire team
  • Must be able to lead and direct employees, serve customers and maintain good service during intense conditions
  • Must have strong computer skills, database analysis experience
  • Considers impact of financial decisions, how they will affect department and company goals
  • Ability to analyze trends and situations in industry and turn them into business opportunities
  • Demonstrates good judgment by analyzing the impact of decisions on the rest of the organization
  • Monitors multiple priorities and allocates resources efficiently to meet deadlines
  • Must have flexibility in work schedule, including weekends and holidays

Experience/Education:

Required:

  • Minimum of 2-4 years of experience in kitchen management or a related role.
  • Culinary degree or equivalent experience preferred.
  • Certifications: ServSafe or similar certification in food safety and alcohol service is preferred.
  • Technology: Proficiency in POS systems, Toast and Microsoft Excel. Experience with kitchen management software and inventory systems is preferred.
  • Thorough knowledge of the laws and regulations governing Food & Beverage preparation and service
  • Excellent problem solving skills
  • Ability to independently manage multiple tasks in a professional manner
  • Ability to maintain a professional demeanor at all times

Physical Requirements: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to use hands to finger, handle or feel objects, tools, or controls and talk and hear.  The employee frequently is required to sit and reach with hands and arms.  The employee is occasionally required to stand, stoop, and kneel.

Equipment Used:

  • Industrial kitchen equipment                           
  • Bar Supplies
  • Filing Cabinets                                                     
  • Snow Shovels
  • PC                                                          
  • Point of Sale System
  • Company Vehicles                                              
  • Exposure to Ski Lifts and Snow Cats

Working Conditions: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Small Office Environment.  Willingness to travel to work via chairlift, snowmobile and snow cat.  Harsh weather conditions may be encountered en route to work.